Influence of Different Concentrations of Sesame Oil and Chicken Fat on the Physicochemical Properties of Burger Beef During Refrigerated Storage

The objective of this study was to evaluate the effect of varying levels (0%,5% and 10%) of sesame oil and chicken fat on the chemical composition, stored for 30 days freezing (18-°C), these samples were analyzed chemically and microbial in three periods, fresh, two weeks and four weeks stored freezing, panel test done on all ten types, physical and sensory qualities of beef burgers . Chemical composition (moisture, protein, fat, and ash) was determined. Sensory evaluation was performed by 35 panelists who assessed color, flavor, juiciness, tenderness, and overall acceptability, compared between (sesame oil 0%, 5%, 10% (burger)), and ((chicken fat 0%, 5%, 10% (burger)), on four grades scale the scale of assessment include 4 grades: excellent (4 points), very good (3 points), good (2 points), and acceptable (1 point). Data were analyzed using SPSS (version 20.0). Results showed significant (P < 0.05) differences among treatments in moisture content, with burgers containing 10% sesame oil showing the highest value (68.44 ± 0.49%). shows the dry matter of fresh samples the highest value found in burger sesame oil BS5% (35.0±0.41) and burger chicken fat BC10% (34.0±0.41) respectively and the lowest value content in burger with sesame oil BS10% (30.67±0.41). dry matter found the highest value content by burger sesame oil BS 5% (34.33±0.41) and burger chicken fat BC 10% (33.33±0.41) respectively. The highest value of ash content was found in burger sesame oil BS10% (2.09±0.04) and burger chicken fat BC5% (2.0±0.04) respectively, the lowest content showed in burger chicken fat BC5% (1.76±0.04) in fresh samples, and the highest value of ash content was found in burger with sesame oil BS10% (2.27±0.04) and lowest content in burger chicken fat BC5% (1.97±0.04) after store two weeks frozen. for crude protein content in freezing time this study show the highest value content in fresh samples (21.67±0.04), after stored frozen two weeks (17.38±0.04) and after stored four weeks (13.61±0.04) respectively this shows that there were significant differences (P>0.001). The study also shows that the highest crude protein content was found in burger nil sesame oil BS0% (18±0.2) followed by burger nil sesame oil BS0% (18.4±0.2) followed by burger with chicken fat BC5% (18.16±0.2) the lowest crude protein was found in burger with sesame oil BS10% (16.6±0.2). ether extract content, shows that highest value content in the freezing time in fresh sample of burger (4.56±0.03) and the lowest value content after stored frozen four weeks (3.05±0.03) at general, and between treatments the highest value content show in burger with sesame oil BS10% (5.32±0.03) and burger with chicken fat BC10% (3.94±0.03) respectively and the lowest value content in burger with nil sesame oil nil chicken fat 0% (2.70±0.03) , shows that there were significant differences (P>0.001). crude fiber content, shows that highest value content in the freezing time in fresh sample of burger (1.63±0.02) and the lowest value content after stored frozen four weeks (0.94±0.02) at general, and between treatments the highest value content show in burger with chicken fat BC10% (1.47±0.02) and burger with chicken fat BC5% (1.43±0.02) respectively and the lowest value content in burger with nil sesame oil nil chicken fat BS0% (0.99±0.02), shows that there were significant differences (P>0.001). Nitrogen free extract content, table (4.2) and fig (4.7) shows that highest value content in the freezing time after stored four weeks frozen (46.07±0.19) and the lowest value content in fresh sample of burger (37.47±0.19), and between treatments the highest value content show in burger with sesame oil BS10% (43.35±0.24) and burger with nil sesame oil BS0% (43.16±0.24) respectively and the lowest value content in burger with chicken fat BC5% (40.71±0.24), shows that there were significant differences (P>0.001). Substituting chicken fat with 5% sesame oil improved taste and tenderness without reducing overall acceptability. It was concluded that moderate replacement of chicken fat and sesame oil the beef fat enhances burger quality, while excessive levels may negatively affect flavor and texture.